Tag Archives: cupcake

Lemony Goodness


One time I had a friend over for dinner and she offered to bring dessert. “What’s your favorite?” she asked. “Cake,” I answered. “In all its forms.”

To me, and George Costanza*, a muffin is just a piece of cake that’s acceptable to eat for breakfast. So I bake a lot of muffins. A. Lot. These are moist, delicious, and they have so much lemon in them that they’re actually a bit tart. Sunday was so sunny and spring-like that lemon muffins seemed like a no brainer.

On the menu:
Lemon Yogurt Muffins
Makes 12 muffins 

1 3/4 cups flour
3/4 cup sugar
1 Tbsp lemon zest
1 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 egg
1 cup plain yogurt
6 Tbsp butter, melted
1 Tbsp lemon juice

Glaze:
1/3 cup lemon juice (the juice from 2 lemons)
2 Tbsp sugar
1 tsp lemon zest

Preheat oven to 400 degrees.

In a medium sized bowl, combine first 6 ingredients. In a separate bowl, blend egg, yogurt, melted butter, and lemon juice together with an electric mixer. Fold wet ingredients into dry ingredients, just until moistened. Fill lined or greased baking cups 2/3 full. Bake for 20 – 22 minutes, or until tops of muffins are lightly browned.

Let muffins cool for 5 minutes. In the meantime, in a small saucepan over low heat, combine lemon juice, sugar, and lemon zest until combined. Poke 6 – 8 holes into each muffin (still in the pan) and spoon 1/2 Tbsp of glaze over each muffin. Let cool for 30 minutes and then remove from the pan.

*”Anyway, so I was coming along here, and I felt like a piece of cake, you know? But then I thought, it’s morning, I should really have a muffin. I like those chocolate chip ones. Then I figured, well, they’re really both cake. So I, uh, I sat on that bench for a little while, twenty minutes or an hour, and then I figured, check and see what you were up to.” – Seinfeld

Leave a comment

Filed under Cooking, Recipes

Beer! In Cupcake Form

This weekend my amazingly talented friend Meagan of Trippin: A Travelogue hosted a super swank dinner party for her closest girl friends. It was one of those straight-out-of-Waiting-to-Exhale evenings where you drink too much wine and someone tells a TMI sex story they regret the next day. She let me bring dessert and I agonized over what it should be. I wanted to make something that went along with her French-themed dinner but let’s face it, guys… French desserts are difficult. And then I thought, What do girls love? Girls love cupcakes. Stereotypical? Yeah. True? Yeah.

However… my friends are not your typical hair-twirling girly girls. So what could be more perfect for girls who drank a lot of wine and wore heels but also had the football game on in the background? Beer cupcakes.

On the menu:
Guinness cupcakes with cream cheese frosting
Makes 16 cupcakes, recipe from Cupcake Friday Project

1 cup flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1/2 cup sour cream
1 cup sugar
1 egg
1/2 cup butter, melted and cooled
3/4 cup Guinness

Preheat oven to 350 degrees. Combine flour, cocoa powder, baking soda, and salt. Set aside.
Mix together sour cream and sugar. Add egg. Whisk together Guinness and melted butter. Slowly pour Guinness/butter mixture into sour cream/sugar/egg mixture. Spoon dry ingredients into wet ingredients and blend with an electric mixture until combined.

Line cupcake tin with liners and fill each cup halfway. Bake for 20 minutes. Let cool in the tin for 15 minutes, then remove and let sit on a wire rack until completely cooled.

Frosting:
1 8 oz. package of cream cheese
1/2 cup butter, softened
3 cups confectioners sugar
1 tsp vanilla

Blend together cream cheese and butter. Slowly add in powdered sugar and vanilla and blend until combined. Pipe onto completely cooled cupcakes and store in a cool place until serving.

Note: I have a confession to make, and I never… EVER do this… but I used reduced fat sour cream in the cake and reduced fat cream cheese for the frosting. And I dare anyone who ate one to tell me they could tell the difference.¬†

3 Comments

Filed under Cooking, Recipes